The Rock Recipe

Prepare and flatten chicken

Pat the chicken breasts dry. If thick, butterfly each breast or pound to an even 1/2-inch thickness between plastic wrap.

Rub both sides of the chicken with 1 tablespoon olive oil, 1 tsp garlic powder, 1 tsp salt, and 1 tsp black pepper. Let rest 10 minutes while you prepare other ingredients.

Preheat oven to 400°F (200°C).

In a medium skillet over medium heat, add 1 tablespoon olive oil or butter. Add the thinly sliced red onion and cook 2–3 minutes until softened.

Add the spinach and cook 1–2 minutes until wilted. Remove from heat and transfer to a bowl to cool slightly. Stir in the chopped bacon. Taste and season lightly with a pinch of salt and pepper if needed.

Heat an oven-safe skillet (cast iron preferred) over medium-high heat. Add a small drizzle of oil or 1 tbsp butter to the pan. When hot, sear the prepared chicken breasts 2–3 minutes per side until golden brown (they do not need to be fully cooked).

Remove chicken to a plate. If your skillet is oven-safe continue in skillet, otherwise transfer seared chicken to a baking dish.

In the same skillet over medium heat, melt 3 tbsp unsalted butter. Add the minced garlic and cook 30–45 seconds until fragrant but not browned.

Reduce heat to low and add 4 oz softened cream cheese and 3 tbsp heavy cream. Whisk until smooth and creamy. If needed, add up to 1–2 tbsp additional cream to reach a pourable consistency.

Stir in 1 cup shredded mozzarella and 1 tbsp freshly grated Parmesan until the cheeses melt into the sauce. Season with 1 tsp salt, 1 tsp black pepper and 1/4 tsp red pepper flakes. Taste and adjust seasoning.

Return the seared chicken to the skillet or baking dish. Spoon a couple tablespoons of sauce over each breast, then mound the spinach/onion/bacon mixture evenly on top of the chicken. Pour remaining sauce around and slightly over the filling, reserving a little for serving if desired.

Top each stuffed chicken breast with a light sprinkle (about 2–3 tbsp total) of additional shredded mozzarella if desired. Place the skillet or baking dish in the preheated 400°F (200°C) oven and bake 12–18 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbly.

Remove from oven and let rest 3–5 minutes. Spoon the reserved garlic butter cream sauce over the chicken if you saved any.

Top each piece with the diced tomato and sprinkle 2 tbsp freshly grated Parmesan and chopped parsley. Serve hot.